Eggplant Salsa

    1 hour

    This recipe is similar to an eggplant relish served in Sicily as a topping for brushetta or as a condiment served with meat or fish. It can be used as a dip for tortilla chips or even by the spoonful (if no one's looking!). Be sure to microwave the eggplant or it will absorb too much oil and become mushy.

    7 people made this

    Serves: 32 

    • 1 large eggplant, cut into 1cm cubes
    • 3/4 teaspoon sea salt
    • 0
    • 1 cup tomato-vegetable juice
    • 1/4 cup (60ml) red wine vinegar
    • 1/2 cup (125ml) red wine
    • 2 tablespoons brown sugar
    • 1/4 cup diced fresh parsley
    • 4 anchovy fillets, minced, or to taste
    • 1 (410g) tin diced tomatoes
    • 1/4 cup sultanas
    • 1/2 cup pitted kalamata olives, diced
    • 1/2 cup pitted green olives, diced
    • 1/2 cup zucchini, diced
    • 1/2 cup yellow squash, diced
    • 2 celery stalks, diced
    • 1/2 red capsicum, diced
    • 1/2 cup grated carrot
    • 0
    • 3 tablespoons extra-virgin olive oil
    • 1/2 red onion, finely diced
    • 1/2 cup pine nuts
    • 1/4 cup grated Parmesan cheese

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Toss the eggplant with the kosher salt and spread out onto a microwave-safe plate. Cook in the microwave on High until the eggplant is dry and has shrivelled to 1/3 of its original size; about 15 minutes. Transfer to a paper towel-lined plate and set aside.
    2. Whisk the tomato-vegetable juice, vinegar, red wine, brown sugar, parsley and anchovies together in a large bowl. Stir in the tomatoes, sultanas, olives, zucchini, yellow squash, celery, red capsicum and carrot; set aside.
    3. Heat 1 tablespoon of the olive oil in a large frypan over medium-high heat. Stir in the eggplant and cook stirring occasionally until the edges have browned; 4 to 8 minutes. Add the remaining 2 tablespoons of olive oil along with the celery and onion. Cook and stir until the onion has softened; about 4 minutes more. Stir in the vegetable mixture and bring to a simmer.
    4. Reduce heat to medium-low and simmer uncovered until the liquid thickens and begins to coat the vegetables; 4 to 7 minutes more. Scrape into a bowl and stir in the pine nuts. Refrigerate to room temperature. Sprinkle with the Parmesan cheese and serve.

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    Reviews in English (7)


    Just made mine and added Linda's toasted pine nuts which made it even better. Great as a snack in scoops.  -  04 Jul 2009  (Review from Allrecipes USA and Canada)


    I thought this recipe was good, while other people loved it. After it sat overnight the raisins kicked in and made it pretty sweet. I might omit the raisins the next time.  -  27 Dec 2010  (Review from Allrecipes USA and Canada)


    This was really fantastic. It was different palette for us, but it worked so well. I did not have V8 but I had extra tomatoes and carrots and celery. I added 4 cloves of garlic, a jalapeno, and for the anchovies, I used one 2 oz can in olive oil. My raisins were not sweetened so my dish did not end up being too sweet. We skipped the pine nuts and parmesan. Overall excellent dish.  -  02 Feb 2014  (Review from Allrecipes USA and Canada)